Crock Pot Pork Loin
Mar 04, 2020, Updated Apr 15, 2025
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This Crock Pot Pork Loin is the kind of dinner that tastes like you spent all day in the kitchen—when really, your slow cooker did all the work. It’s melt-in-your-mouth tender, full of garlicky, balsamic flavor, and perfect for weeknights or Sunday dinner alike.
This garlic balsamic pork loin is one of those slow cooker recipes that never lets you down. The pork comes out fork-tender with barely any effort on your part. Just set it and forget it!
Most slow cooker pork loin recipes lean sweet—with apples, brown sugar, or a honey glaze. Not this one. This version goes bold and savory with a rich garlic balsamic glaze that’s tangy, garlicky, and packed with flavor.
Why You’ll Love This Crock Pot Pork Loin Recipe
- It’s totally hands-off. I know everyone’s loving their Air Fryers and Instant Pots right now, but the slow cooker still has my heart. You season the pork, set it in the Crock Pot, and walk away. That’s it. Come back later to a house that smells amazing and dinner that’s already done.
- Always juicy and tender. The pork turns out melt-in-your-mouth good every time, and that garlic balsamic glaze? It tastes fancy but couldn’t be easier.
- Works for any kind of dinner. Whether it’s a laid-back weeknight or you’re having friends over, this one fits right in. It’s simple, cozy, and still feels like a treat.
- Leftovers you’ll actually want. Slice it up for sandwiches, toss it in a salad, or heat it up with some veggies—the options are endless, and they’re all tasty.
Looking for more ways to shake up pork night? Try my popular honey garlic pork loin roast or this savory stuffed pork loin. I also have a quick and easy Instant Pot pork loin for you to try in the pressure cooker!
5 Star Review
“I have never been a fan of pork loin BUT this one is DELICIOUS!! We have it at least once a week.”
—Birbie—
Recipe Ingredients
Below, I’ve included some notes on the key ingredients you’ll need to make pork loin in the crock pot. Please scroll to the recipe card for the full amounts and recipe details.
- Pork Loin – Make sure that you’re buying pork loin and not pork tenderloin. Tenderloin will cook much faster and may turn out dry. I usually choose a boneless pork loin roast and make sure it’s not seasoned.
- Garlic – Fresh garlic is the way to go here, but jarred garlic’s not a bad option if you’re in a pinch.
- Seasonings – Salt, pepper, paprika, onion powder, and some Italian seasoning to jazz it up.
- Chicken Broth – I use a little bit of chicken broth to add moisture.
- Olive Oil – The cooking oil is used for browning the meat and for the garlicky vinaigrette.
- Balsamic Vinegar – I love the sweetness and tang of balsamic alongside the smoky pork flavors. Another type of vinegar, like apple cider vinegar or red/white wine vinegar, will also add some acidity and brightness to the dish.
- Garlic – Fresh smashed garlic cloves give this recipe the best flavor. I use 5 whole cloves, but feel free to adjust the amount to taste.
What Is Pork Loin?
It’s important to distinguish between a pork loin and a tenderloin. They’re different cuts of meat with variations in shape and size. Pork loin is typically lean and available bone-in or boneless. It’s also wide and flat, topped with a fat cap. It’s excellent when seared and then slow-cooked in a crockpot.
You might also find a pork loin roast labeled as center-cut pork roast, center-cut rib roast, or pork loin rib half. When compared to similarly tender beef cuts, pork loin is pretty affordable. With a few common pantry spices, this dish offers gourmet flavor without the gourmet price tag.
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Crock Pot Pork Loin Recipe
Ingredients
- 3 pound boneless pork loin
- 1 teaspoon salt
- 1 teaspoon paprika, sweet or smoked
- ½ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- ⅓ cup chicken broth
- 4 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 5 cloves garlic, smashed
- ½ tablespoon Italian seasoning
Instructions
- Pat dry the pork with paper towels.
- Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Take the rub and sprinkle it all over the pork.
- Add 1 tablespoon olive oil in a large skillet and set it over medium heat; add the pork and sear for a couple of minutes on each side or until golden brown.
- In a blender or food processor, combine the remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple of seconds to combine.
- Add chicken broth to the insert of your slow cooker. Place the pork loin, fat side up, in the slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
- Cover the slow cooker with a lid and cook on LOW for 4 to 5 hours or on HIGH for 3 hours.
- Check for doneness by inserting an instant-read meat thermometer into the thickest part of the meat; pork is done when its internal temperature reaches 145˚F.
- Remove the pork from the slow cooker and transfer it to a cutting board; cover the pork with foil and let rest for 10 to 15 minutes before slicing.
- Serve.
Video
Notes
- Pork Loin. This recipe calls for a pork loin, not a pork tenderloin. There is quite a difference between the two cuts, including cooking time.
- Seasonings. Use your favorite blend, or use what the recipe suggests.
- Avoid Overcooking. Pork loin is a very lean cut of meat, and if cooked properly, it is juicy and tender, but when overcooked, it can be dry and tough. Please use an Instant Read Meat Thermometer to check for doneness; pork is cooked through when the internal temperature registers at 145˚F.
- Let It Rest. Also, let the pork roast rest for about 10 minutes before slicing and serving. This allows the juices to redistribute throughout the pork loin, leading to a moister end result.
- Storing. Place leftovers in an airtight container and refrigerate them for 3 days, or store them in the freezer for up to 3 months. Pork leftovers can be used on sandwiches, or you can slice the pork into strips and put it in tacos or fajitas!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Recipe Tips & Variations
- Select the right cut. Look for a pork loin (not pork tenderloin) that has a little bit of fat, as it will add flavor and keep the meat moist during cooking.
- Sear the pork first. For an extra layer of flavor, consider searing the pork loin in a hot pan before placing it in the slow cooker.
- Use fresh ingredients. Fresh garlic and herbs will bring more vibrant flavors to the dish. You can substitute the Italian seasoning in this recipe with fresh rosemary, thyme, oregano, or a combination of fresh herbs.
- Monitor the cooking time. Be careful not to overcook the pork loin, as it can become dry. Using a meat thermometer ensures that the pork loin is cooked to the safe and ideal temperature of 145°F (63°C). Start checking for doneness around the minimum cooking time.
- Allow the pork to rest. Let the pork loin rest for about 10 minutes after cooking. This helps the juices redistribute throughout the meat.
- Customize the glaze. Feel free to adjust the ingredients in the garlic balsamic glaze to suit your taste preferences.
- Add vegetables. You can add vegetables like carrots or potatoes to the crock pot for a complete one-pot meal.
What to Serve with Pork Loin
The pork roast pairs nicely with any roasted vegetables. I like to serve it with these roasted green beans, my roasted Brussels sprouts, or air fryer roasted broccoli.
This Mediterranean rice is delicious alongside juicy pork loin. You can also keep it classic with a side of tender jasmine rice, roasted potatoes, seasoned air fryer smashed potatoes, or mashed potatoes. Mashed cauliflower is another great pairing!
The flavors in this slow cooker pork loin recipe are great with the raspberry vinaigrette in my crunchy broccoli salad. A simple and flavorful tomato and cucumber salad is also an easy side dish.
Make-Ahead, Storing, and Reheating
- Make-ahead. You can prepare the glaze and season the pork the night before, store it in the fridge, and then simply place it in the crock pot in the morning.
- Fridge. If you have leftovers, store them in an airtight container in the refrigerator and consume them within 3 days.
- Freezer. Transfer the cooked and cooled pork loin to a freezer-safe container or freezer bag and store it frozen for up to 3 months. Defrost the pork in the fridge before reheating.
- To Reheat. Reheat the pork in the oven at 350ºF, in a covered baking dish (you can use aluminum foil) until hot throughout. You can also use the microwave.
Frequently Asked Questions
You don’t have to, but I love that little extra flavor boost. Searing helps lock in the juices and gives the outside a nice color, so if you’ve got an extra five minutes, it’s totally worth it.
Yes! Root veggies like potatoes, carrots, and onions hold up really well. Just cut them into bigger chunks so they don’t get too soft during the long cook time.
Pork loin is a very lean cut of meat, and if cooked properly, it is juicy and tender, but when overcooked, it can become dry and tough. So, use a meat thermometer and make it right. It’s also recommended that you let the pork rest on a cutting board for 10 to 15 minutes before slicing it. If you don’t let it rest, you’ll lose all the juicy juice!
The cooking time for slow cooker pork loin will depend on the setting. It will take about 4 to 5 hours on LOW, but on HIGH, it will take around 3 hours. Be careful to not overcook your pork loin, as this can make the meat tough and dry. I recommend checking the meat for doneness after the minimum cooking time, see below.
Pork is done when it reaches an internal temperature of 145˚F. You should use an Instant Read Meat Thermometer to check for doneness. Simply insert it into the thickest part of the loin and wait for the read. Another indication that your pork loin is done when cooked in the crock pot is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear, the pork is done cooking.
I made this today. I used a sirloin pork roast just under 2 pounds. I followed the directions as written with the exception of slashing the roast with X’s and pushing rosemary into the roast. I seared in cast iron, deglazed with chix stock as others suggested, and did reduce and thicken juices, at the end of the cooking time, with a touch of corn starch. My Rival crock pot is 25+ years, cooked in 2 hours and 20 minutes. Will definitely make again. Serving it tonight with sweet potatoes and cold Mexican corn salad.
I made this for Easter yesterday and was very concerned as I read all of the comments where people had various issues with the timing, but I had already committed to making it, so I gave it a shot (even though we were trying to eat at a cetain time, not just whenever it was done which made it more difficult).
I had a pork loin roast that was a little under 4 pounds, and I decided I would put it in the crockpot on low for 3-4 hours. The temp reached 145 a little under 3 hours, but we weren’t ready to eat yet, so we moved it to the keep warm setting. I wish we could have take it out at 3 hours as it was a little dry by the time we got to it, but not awful when we added the juice. I also deglazed the pan I seared in with chicken broth as some other commentors suggested. I liked the flavor.
I also saw some comments about how the blog portion of this article mentioned cooking 6-8 hours on low, and I thought for sure this would have been updated as the other parts of the page say 4-5, but it is still there. I obviously would NOT cook it 6-8 hours or even 4-5 hours on low if I made again. I would probably start with 2 hours depending on the amount of meat I got and aim for 2-3 on low. I have the CrockPot brand crockpot for reference.
I read the comment beforehand and saw a lot of issues about cooktime so tried to not overcook yet still did. I had a 3 lb pork loin (it was not a tenderloin) and cooked on low. At 2.5 hours I checked and it was under temp. I checked again at hour 3.5 and it was way over. Turned out a bit dry but added the juices and that helped. The juices are delicious! And the marinade on pork is vey tasty. Will try again and check around 2:45 hours cook time.
Oh wow, that fast for a pork loin?! Sounds like I need to get me one of these fast cooking “slow” cookers. 😀
Crock pots have changed their temp setting years ago. What was once a low setting is now much hotter. Not sure when the dates changed, but many recipes have similar comments on less time needed. MAYBE ??? picking up a newer crock pot JUST for testing comparison is a really good idea. BUT keep the one you have b/c that low & slower cook time on crock pots cannot be found now.
Great flavor, but do not cook on High for 3 hours as described in the instructions. Pork loin came out too dry to eat. Would recommend starting with 1 hour then check every 20-30 minutes after.
Did you use a pork loin or a pork tenderloin? A pork loin couldn’t be done in 1 to 2 hours in the slow cooker.
Do you recommend bone-in or boneless for this recipe?
Boneless is what I always use. If you use bone-in, just make sure to check the pork’s temperature for doneness.
I have always used some type of bbq type sauce when I cook my pork tenderloin but I was wanting something different. So when I saw you recipe I said what the heck. And OMG it was delicious. Thanks I will be cooking this again. 👍
That’s great to hear! I’m very happy you loved it! Thank you! 🙂
I put 1ltr of masterfoods chicken stock into the slow cooker. This means there is alot more juice at the end of cooking. I have found if U pour the juices from the crock pot at the end of cooking into a fry pan and reduce it down to a sauce that is alot thicker.( I reduce it by 50%. Minimum) and the result at the end is a sauce that is absolutely amazing. Please try this method your taste buds will travel all the way to heaven and back with this little tip. Enjoy!!!
Not a pork fan, but just made this for the fam. They love it and so did I. I was so surprised how moist and yummy. This is in the recipe rotation now, thanks!
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
This sounds and looks delicious and I have it sitting in my crockpot right now. Question though…the top is not looking anything like what you have in the photo. Do I need to put it under a broiler or something to get it to look like that? The mixture you said to spread over the top is just looking soft and mushy. Thanks for your help!
Yes, I do put it under the broiler for about 4 minutes just to get that bit of browning on top.
Question…. Having a party for tough crowd (lots of picky eaters). I have a 6 lb pork Loin…. I want to sear it, then can I cut up like chops or a bit smaller… it will just be easier to serve a crowd fast ( no time or room to carve after).
Do you mean you want to cook the pork loin in the slow cooker, but you want to slice it beforehand and brown the slices in a skillet, first? If it’s sliced, it won’t take as long to cook in the slow cooker, but I can’t say how long because I’ve never cooked sliced pork loin.
Oh man thanks for getting back…. I want to sear the whole thing first like you say, then cut up (almost like chops) and let soak in balsamic mixture when done …. I know I’ll have to watch it… but that’ll work, right? Or could I cook like you instruct early in the afternoon, slice it, then let it sit on warm in the mixture until ready to eat?
“Or could I cook like you instruct early in the afternoon, slice it, then let it sit on warm in the mixture until ready to eat?” 👈 THIS is exactly what I would suggest to do. But do not slice it until about 10 to 15 minutes after you’ve pulled it out. This gives the juices time to be reabsorbed into the fibers of the meat. You don’t want to lose all that juice. 😃